In a bowl, combine Beef, Garam Masala, Chili Powder, Ginger, Garlic, Salt, and Yogourt. Stir to combine. Cover and refrigerate for a minimum of 30 minutes, preferably overnight.

Place Rattan Jot in a bowl. Heat Canola Oil and pour over Rattan Jot. Allow to steep.

In a sauce pan on medium high heat add Oil, allow Oil to get hot. Add Beef and sauté for 3 minutes, on each side, (until browned on all sides). Transfer Beef to a bowl, leaving Oil, and set aside.

Add Oil and allow to heat up. Add Spices, toast for 20 seconds. Add Onions, and Red Finger Chili, sauté for 10 minutes, (until browned). Add the remaining Ginger, and Garlic and sauté for 30 seconds.

Return reserved Beef and any Juices that may have accumulated in the bowl, back to the pan, along with the Yogourt. Mix well to combine. Add Chicken Stock, Chili Powder, and Salt. Strain the Rattan Jot oil, and transfer only the coloured oil to the Curry.

Bring to a simmer, simmer covered on medium-low heat for 1.5 hours or until Beef is tender, and sauce has thickened. Add Cornstarch to Sauce, until desired thickness.